Cookbook - Page 22 - Culture and History without Borders: Success in Diversity, Diversity in Success - Project chronicle - Part 2 Wash, peel and coarsely grate potatoes. Heat milk and pour over the potatoes. Mix in flour and eggs. Finely dice cloves of garlic and add it with pepper and marjoram to the potato mixture. Fry the pancakes one at a time in oil allowing 4 – 5 minutes for each side. Serve hot, straight from the pan. Easter bun (Mazanec) Ingredients: 1/2 kg flour 120 g melted butter 100 g sugar 3 yolks 1 cube (42g) of fresh yeast 200 ml lukewarm milk pinch of salt 30 g sliced almonds 40 g raisins vanilla lemon zest rum Instructions: Make the yeast mixture from half of the lukewarm milk, one teaspoon of sugar, and crumbled yeast. In a separate bowl, beat the butter with sugar, egg yolks, vanilla, lemon zest, salt, a little bit of rum. Slowly add the leavened yeast mixture and the rest of the milk. Little by little start adding flour, almonds, and raisins. Knead the dough with a wooden spoon until bubbles are made. Cover it with a dishtowel, place on a warm place and let it rise for 1 hour. Shape one or two buns, place on a baking sheet, and brush with whisked egg and sprinkle with sliced almonds. Bake at 200 °C for about 5-7 minutes, then lower the temperature to 170 °C and bake for another 30 minutes (the time depends on the size of the buns). Easter lamb (Beránek) Ingredients: 4 eggs (whites and yolks separated) 3/4 cup sugar 1 and 1/2 cup flour 1 packet (12g) of baking powder 1 packet of vanilla sugar 1 packet (200ml) of whipping cream butter for buttering the mould flour for sifting the mould Instructions: Butter a middle-sized lamb-shaped mould and sift it with flour. Preheat the oven to 180°C. Whip the yolks with sugar. Add flour mixed with baking powder and vanilla sugar. Pour cream and then carefully add the whipped egg whites. Pour everything into the mould and bake for 45 minutes. Gingerbread (Perník) Ingredients: 250 g honey 250 g sugar 150 g butter 650 g smooth flour 2 eggs 1 teaspoon of soda 1 spoon of rum 1 baking powder Instructions: mix all ingredients together then leave the pastry in the fridge for one day (at least) next day roll pastry to 4mm than cut out pastry shapes with cookie cutter bake the gingerbread in the oven preheated to 180°C spread the baked gingerbread with the whipped egg You can decorate the gingerbread with icing made from egg whites. Masaryk‘s sweet (Masarykovo cukroví) Ingredients: 200g smooth flour 150g butter 70g sugar 1,5 spoon of cocoa powder 1 yolk 100g nuts Instructions: Dip the whole nuts into water for 2 hours. Make the dough from other ingredients. Put the nuts into the dough and make rolls (diameter – 3 cm). Put the rolls in the fridge for 24 hours. Next day, slice them in rounds which are 1 cm thick. Bake them until they get gold and the coat the hot slices (rounds) in icing sugar. Masaryk‘s sweet (Masarykovo cukroví) Ingredients: 200g smooth flour 150g butter 70g sugar 1,5 spoon of cocoa powder 1 yolk 100g nuts Instructions: Dip the whole nuts into water for 2 hours. Make the dough from other ingredients. Put the nuts into the dough and make rolls (diameter – 3 cm). Put the rolls in the fridge for 24 hours. Next day, slice them in rounds which are 1 cm thick. Bake them until they get gold and the coat the hot slices (rounds) in icing sugar. Roast Sirloin Bohemian Style (Svíčková) Ingredients: 1 kg sirloin of beef 50 g bacon salt and pepper 1 ½ kg root vegetables (equal quantities of carrots , celery and Hamburg parsley) 1 ½ cups of water 3 bay leaves 1tsp thyme 10 allspice berries 20 peppercorns, salt 150ml vinegar 200ml whipping cream sugar lemon Clean the meet. Cut bacon into strips and lard meet with them. Season sparingly with salt and pepper. Then cut or grate root vegetables into small pieces. Boil the water in a pan and add bay leaves, tsp thyme, allspice berries, peppercorns, salt and vinegar. Let the marinade cool, place the meat in a roasting tray and pour over the marinade until it is completely covered. Leave to steep overnight in a cool room. On the next day, place it in the oven and roast in the marinade until the meat is tender. Take out the meat, remove the spices and purée the vegetables with the remaining marinade. Add the whipping cream and season to taste with sugar and lemon until it is sweet and sour. Carve the meat, pour on the sauce, serve with bread-dump-lings and garnish with cranberry jam. Wafers’ pellets (Vaflové kuličky) Ingredients: 4 wafers - grate them coarsely 200 g icing sugar 2 spoons of milk 2 spoons of rum 20 g cocoa coarsely ground nuts and coconut Instructions: Mix everything with a fork. Make small balls. Coat them in nuts and coconut. White Beans With Meat Recipe 400 grams of butter beans 15 grams of tomato paste 2 onions Salt 250 grams of diced lamb 40 grams of margarine or vegetable oil 2 chopped tomatoes Preparation Soak beans in plenty of cold water overnight.Drain and rinse under water.Then cook beans in water until they get tender.Fry meat and onions in margarine or oil.Add tomato paste and stir well.Then add chopped tomatoes and cook for three minutes.Place enough water to cover the meat and cook until it gets tender.Then rinse beans again and add them to meat and stir.Add salt to make tastier.Finally,boil until the meal is cooked. Christmas gingerbread Ingredients: 250 g sugar, 400 g honey, 5 eggs, 1\2 kg of flour, 2 tablespoons of baking powder, 3 tablespoons cocoa, 150 g butter, 5 tablespoons cognac, 1 bag of gingerbread spices, 100 g of chopped almonds, walnuts and hazelnuts, 100 g of chopped raisins, dried plums and orange peel, a crumbled bar of chocolate. Preparation: Dissolve sugar, honey, butter and add spices. Beat 5 eggs, add cocoa powder and cognac. The dough of the egg, cocoa and cognac add to honey with additives and mix everything. Mix in the flour with the baking powder, add sweetmeat, mix. Put it in the baking tin, buttered and sprinkled with breadcrumb, to about halfway up. If necessary, use two baking tins because gingerbread rises really fast. Bake at a temperature of 180 ° C for 70 minutes. You can put a layer of plum jam and chocolate glaze on the cake. Chocolate Glaze: 200 g icing sugar, 4 tablespoons cocoa, 2 tablespoons melted butter, 2 tablespoons hot milk. MAZUREK Ingredients: 180g flour, 50g powdered sugar, 50g butter, a pinch of salt, 1 egg, 1 lemon, jam, nuts and dried fruit.
Cookbook - Page 22
Cookbook - Page 23
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